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Sweet Potato Noodles with Cashew Butter and Spinach Vegetarian Recipe

  • 2 people

This quick and easy Asian inspired twist on traditional noodles is perfect for a mid-week meal. If you don't have a spiralizer, don't worry, it will still taste just as good chopped or sliced.

    How to


    In a large frying pan or wok heat the oil and gently cook the garlic and ginger for one minute.


    Add the sweet potato and toss well. Stir in the soy, Meridian cashew butter and stock then season.


    Cook for five minutes then add in the spinach and chives. Stir to wilt the vegetables, check the seasoning and serve sprinkled with a few chilli flakes.


    2 tsp oil

    1 garlic clove, minced or finely grated

    2cm ginger, finely grated

    1 tbsp soy or Meridian Tamari sauce

    2 tbsp Meridian cashew butter

    150ml vegetable stock

    2 sweet potatoes, spiralized

    2 handfuls baby spinach

    small bunch chives, chopped

    pinch of chilli flakes (optional)